MATAR-MAKHANA SABZI /HOW TO MAKE GREEN PEAS-FOX NUT CURRY /मटर-मखाने की सब्जी
This MATAR-MAKHANA curry is amazingly tasty yet easy and quick to cook curry. This is a perfect recipe for winters as green peas taste at their best in the season. These can be paired with a number of other healthy ingredients and the makhane or fox nuts is one of them These lotus seeds do not need any introduction. Packed with proteins and several minerals which are beneficial to cure arthritis. These nuts are low in glycemic index, regulate the blood pressure and rich source of antioxidants. These wonder nuts should be included in the daily diet in any form to make snacks, curries or even desserts. Here is a tasty sabzi with makhane in which matar play an equally important role. Let’s start making the tasty MAKHANA-MATAR ki sabzi with me!
Prep time – 10 minutes
Cook time – 15 minutes
Course – Main
Cuisine – North India
Author – Bharti Dhawan
WHAT ALL WE NEED TO MAKE MATAR-MAKHANA SABZI
• Matar/Green Peas – 1 cup
• Makhane/Fix Nuts – 1 cup
• Onion – 1 large or 2 medium (grated)
• Tomatoes – 2 large or 3 medium (grated)
• Fresh malai or cream – 1 tbsp
• Whole or broken kaju/Cashew nuts – 8-10
• Cooking oil – 1 tbsp
• Water for gravy – 2 cups
AROMATICS AND SPICES REQUIRED
• Ginger-garlic-green chilly paste – 1 tsp
• Salt – 1 tsp/to taste
• Red chilly powder – 1 tsp
• Coriander powder – 2 tsp
• Haldi/turmeric powder – 1 tsp
• Garam masala powder – 1 tsp
STEP BY STEP METHOD
1- Take a non-stick pan and add makhane. Dry roast for 2 minutes. Now add Kaju/cashews. Dry roast them along with makhane until both of these turn golden. Switch off the flame and keep aside
2- In a pan or kadahi add cooking oil. When heated, add grated onion and ginger-garlic-green chilly paste. Bhunow/roast until the onions become light brown
3- Next, add all the powdered spices. Bhunow for a few seconds. Add 2 tsp water to prevent from burning
4- Next, add grated tomato puree and combine well.
5- Now beat the fresh malai/milk fat and bhunow the masala for 2-3 minutes or until it leaves oil from sides
6- Next, add peas and bhunow them with the onion-tomato masala for 2 minutes
7- Add water for the gravy and allow to boil at low-medium flame until matar get soft
8- Next, add roasted makhana and cashews and give one more boil.
9- Switch off the flame now and cover the pan with the lid. Makhana will absorb all the flavours
10- MAKHANA-MATAR ki sabzi is ready. Serve the tasty sabzi with roti/ parantha or jeera rice
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